# What Goes In:
→ For the Crispy Buffalo Tofu
01 - 16 oz firm or extra-firm tofu, well-pressed
02 - 2 tbsp cornstarch
03 - 1 tbsp soy sauce
04 - 1 tbsp avocado oil
05 - 1 tsp paprika
06 - ½ tsp garlic powder
07 - 3 tbsp butter
08 - ¼ cup buffalo-style hot sauce
→ For the Creamy Caesar Salad
09 - 8 cups chopped crisp romaine lettuce
10 - 1 cup croutons
11 - ½ cup Caesar dressing
12 - ¼ cup freshly grated Parmesan cheese (optional)
# How to Make It:
01 - Press the tofu for 15–30 minutes to remove excess water. Use a tofu press or wrap the tofu in paper towels, place on a plate, and weigh down with something heavy.
02 - Cut pressed tofu into uniform 1-inch cubes. In a medium bowl, gently toss tofu cubes with cornstarch, soy sauce, avocado oil, paprika, and garlic powder until evenly coated.
03 - Heat a non-stick skillet over medium-high heat. Arrange tofu cubes in a single layer (cook in batches if needed). Cook for 5–7 minutes per side, turning as needed, until golden brown and crispy.
04 - While tofu cooks, melt butter in a small saucepan over low heat. Stir in hot sauce and whisk until fully combined to make the buffalo sauce.
05 - Once tofu is crispy, transfer immediately to the saucepan with buffalo sauce. Gently toss to coat all pieces without breaking them.
06 - In a large bowl, combine chopped romaine lettuce and croutons. Drizzle with Caesar dressing and toss to coat.
07 - Divide salad among plates. Top each serving with buffalo tofu and sprinkle with Parmesan cheese if desired. Serve immediately.
